Brazilian Chicken Vatapá with Coconut Milk
A beloved staple of Bahian cuisine, this chicken vatapá wraps shredded tender chicken in a velvety coconut milk and palm oil sauce thickened with soaked bread. Rich, aromatic, and deeply satisfying — a true taste of Brazil's northeastern coast that is sure to impress at any gathering.
🛒 Ingredients
12 servings
- 1 kg chicken breast fillets
- 1 litre water
- 1 chicken stock cube
- 5 stale bread rolls
- 1 litre whole milk
- 200 ml coconut milk
- 100 ml red palm oil (dendê)
- 2 medium tomatoes
- 2 large onions
- 1 tablespoon margarine
- 1/2 red bell pepper
- Fresh cilantro to taste
- 1 teaspoon sweet paprika
- 3 garlic cloves, crushed
- Salt and black pepper to taste
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Directions
- 1
Sauté 1 chopped onion in margarine with the crumbled stock cube. Add crushed garlic, paprika, black pepper and salt.
- 2
Add the chicken breasts whole, cover with water and simmer over medium heat for 25–30 minutes until very tender and the liquid has nearly evaporated.
- 3
Remove the chicken, let it cool slightly, then shred finely with two forks. Set aside.
- 4
Tear the stale bread into pieces and soak in the milk for 10 minutes. Add the diced tomatoes, remaining onion, bell pepper, cilantro and garlic. Blend until completely smooth.
- 5
Pour the blended mixture into a large saucepan, stir in the coconut milk and cook over medium heat, stirring constantly, until it begins to boil.
- 6
Add the shredded chicken and keep stirring. Once bubbling, drizzle in the palm oil gradually while mixing continuously until you reach a thick, creamy consistency. Serve hot alongside white rice.
💡 Chef's Tip
Day-old bread gives a smoother, silkier texture. Red palm oil is non-negotiable for authentic colour and flavour — no substitutes.
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Same category — Poultry
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